Abstract

The objective of this study was to estimate the amount of bioavailable iron (FeBIO) in the diet of Mexican children aged 12-59 mo through the application of algorithms that use dietary variables and analyze the association between estimated FeBIO and hemoglobin (Hb) concentration. Data were analyzed for 919 children aged 12-59 mo old who participated in a national probabilistic survey on nutrition, in which a 24-h dietary recall was applied and Hb concentration was determined through the use of portable photometers. Dietary intakes were determined for total iron, heme and nonheme iron, vitamin C, phytates, and meat (red meat, poultry, and fish). Using these dietary variables and distinct scenarios on body iron reserves, we used algorithms to estimate the amount of FeBIO in the diet. Linear regression models were adjusted to evaluate the association between FeBIO and Hb. The mean iron intake was 6.2 ± 4.4 mg/d and the mean estimated FeBIO ranged between 0.14 and 0.37 mg/d depending on different assumptions about iron reserves, representing 2.7-6.1% of total iron intake. The Hb concentration, adjusted for altitude and presence of diarrhea, was positively associated with FeBIO in children 12-23 mo old (P